Saturday, November 12, 2011

Church Ladies Buttermilk Chocolate Cake

2 c. flour
2 c. sugar
2 sticks butter or margarine
4 T. cocoa powder
1 c. water
1/2 c. buttermilk
1 t. vanilla
1 t. cinnamon
1/4 t. salt
1 t. baking soda
2 large eggs
Frosting (Recipe below)

Preheat oven to 400 degrees.  Combine flour and sugar.  Heat butter, cocoa and water in saucepan; bring to a boil.  Pour over dry ingredients; mix.  Pour into 13 x 9 inch pan.  Bake 20 minutes.

Frosting:
1 stick butter or margarine
4 T. cocoa powder
5 T. milk
1 t. vanilla
1 c. chopped pecans
1 (16 oz) box powdered sugar
1/4 t. cinnamon

Before cake is done, combine butter, cocoa, and milk in a saucepan.  Heat until butter is melted.  Remove from heat, add remaining ingredients.  Keep warm.

I LOVE this recipe.  It's my all time favorite cake brownie recipe. 
I actually make this in a large jelly roll type pan.  They seem last a little longer.

Flaky Buttermilk Biscuits

2 c. all-purpose flour
4 t. baking powder
1/2 t. salt
2/3 c. shortening or margarine
3/4 c. buttermilk

Heat over to 425 degrees.  In a large bowl combine flour, baking powder and salt.  Cut in margarine until crumbly.  Stir in buttermilk just until moistened.  Turn dough onto lightly floured surface; knead until smooth about 1 minute.  Roll out dough to 3/4 " thickness.  Cut into 8 (2 ") biscuits.  Place one inch apart on cookie sheet.  Bake for 10-14 minutes or until lightly browned.  Yields; 8 biscuits.

Bayou Blast Seasoning

Emeril's Essence (Bayou Blast) Seasoning Recipe

2 1/2 T. Paprika
2 T. Salt
2 T. Garlic Powder
1 T. Black Pepper
1 T. Onion Powder
1 T. Cayenne Pepper
1 T. Dried Oregano
1 T. Dried Thyme

This is a great way to spice up any chicken dish!  This seasoning is used in one of my favorite pasta dishes..which you can find here Bayou Chicken Pasta.

Saturday, November 5, 2011

Black Bean Soup With Sausage

October Recipe Club: Soups  Submitted By: Danielle Bodmer

2 cans (15 oz) black beans, drained
1 1/2 c. chicken broth
2 c. water
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
4 cloves garlic, minced
1 t. coriander
1/4 t. salt
1/4 t. red pepper
8 oz. polish sausage, chopped
Sour Cream
Snipped Parsley

In a large pan, combine beans, broth, water, vegetables, & spices.  Bring to boiling; reduce heat.  Cover & simmer 15 minutes.  Add sausage & heat through.  Garnish with sour cream and parsley.

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